Leeks have an alluring, herbaceous flavor unlike any other allium, and this simple salad is a great way to show it off. With slight adjustments in cooking time and quantity of vinaigrette you could substitute scallions, ramps, or, for that matter, shallots or pearl onions.

　　

Ingredients

makes 4 servings

　　1 pound leeks, preferably small and evenly sized, trimmed and cleaned (see the following recipe)

　　3 to 4 tablespoons extra virgin olive oil, to taste

　　1 1/2 tablespoons sherry or other wine vinegar, or more to taste

　　1 teaspoon Dijon-style mustard

　　1 teaspoon minced shallot

　　Salt and black pepper to taste

　　1 hard-cooked egg (page 338), minced or put through a coarse-mesh strainer

　　

Step 1

Put the leeks in a steamer over about 1 inch of boiling water; steam until tender, 10 minutes or more. Transfer the leeks to a platter.

　　

Step 2

While the leeks are steaming, make a vinaigrette: Whisk together the oil, vinegar,mustard, and shallot. Add a pinch of salt and a few turns of the pepper mill, then taste and add more vinegar, salt, or oil as necessary.

　　

Step 3

Dress the leeks with the vinaigrette, scatter with the egg, and serve, lukewarm or at room temperature.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.